The Best Deviled Eggs

The Best Deviled Eggs

Contributor: Christine Pittman

These are the best deviled eggs ever. They’re almost exactly like the classic but with a secret ingredient that makes them unbelievably delicious.

Listen to our editor, Christine Pittman, explain briefly how to make these deviled eggs, with some great tips along the way, by clicking the play button below:

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  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 12 hard boiled eggs, cooled and peeled
  • ¼ cup mayonnaise
  • 1 Tbsp. whipping cream or milk
  • 1 Tbsp. fresh chopped chives
  • 1 Tbsp. fresh chopped dill
  • ½ tsp. lemon juice
  • ½ tsp. mustard powder
  • ¼ tsp. salt
  • ¼ tsp. paprika or smoked paprika, plus more for garnish


  1. Cut the eggs in half lengthwise.
  2. Put the yolks into a bowl. Arrange the whites cut-side-up on a serving tray.
  3. Into the bowl with the yolks put the mayonnaise, whipping cream, chives, dill, lemon juice, mustard powder, salt and ¼ teaspoon of the paprika. Mash it all together with a fork until very smooth. Taste. Add more salt if desired.
  4. Scoop yolk mixture into a piping bag or ziptop bag (see notes above about which bags work and which do not). Cut off ¼ inch of a corner of the bag.
  5. Use a swirling motion to pipe the yolk mixture into the hollow of the whites. If the yolks are not flowing freely, make the hole in the bag a bit larger.
  6. Serve immediately or cover and refrigerate for up to one day.